Chaozhou is famous for its snacks. From Hakka cuisine. In the early days, most of the hawkers selling beef balls were Hakkas, who carried small burdens and peddled them from street to street in Shantou. Especially at night, in the area from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small lamp hanging at the bow, which are specially designed for Hakka cargo ships parked there to sell supper and specialize in beef ball soup.

There were many food stalls around Xinxing Street in the 194s, and the beef balls made by Luo Jinzhang were famous for their unique features. Later, there were beef balls in Xiangshan, maruta, and beef balls in Zhenbang Street, all of which were operated by snack stalls. Since the reform and opening up, beef balls have become a famous food in Chaoshan, especially Longmeizhai beef balls with excellent materials and authentic taste.

beef ball method

Fresh beef leg wrapped with meat is selected as the seasoning, and then it is cut into pieces, placed on a big chopping board. With two special square hammer knives (weighing about 3kg), beef ham is hammered up and down into a pulp, and a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate are added, and hammered for another 15min. Then it is packed in a big bowl, and minced square fish and white meat are added. Pictures of beef balls (18 photos) Then twist the meat pulp by hand, hold the fist to control the extrusion of the balls from the ring between the thumb and forefinger, take it out with a spoon and put it in a warm water basin, then cook the balls with slow fire for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.